The Best Crockpot Olive Garden Chicken Pasta
This Crockpot Olive Garden Chicken Pasta is the ULTIMATE takeout fakeout — creamy, zesty, and irresistibly delicious. With just four simple ingredients, the slow cooker does all the work, creating tender, shredded chicken coated in a rich, tangy sauce that tastes straight from the restaurant.
Servings: 6 servings
Calories: 485kcal
Cost: 12
Equipment
- 6-quart slow cooker
- mixing spoon
- measuring cups and spoons
- forks for shredding chicken
- Chef's knife for cutting cream cheese
Ingredients
- 4 boneless skinless chicken breasts, thawed
- 1 cup Olive Garden Italian dressing (or similar zesty Italian dressing)
- 1 can (10.5 oz) cream of chicken soup, low-sodium
- 8 oz cream cheese, full-fat and softened to room temperature
- salt and pepper, to taste
- fresh parsley, chopped (for garnish)
- cooked pasta (penne, ziti, or fettuccine), for serving
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the Olive Garden dressing evenly over the chicken.
- Add the cream of chicken soup and scatter the cubed, room-temperature cream cheese on top.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Use two forks to shred the chicken directly in the slow cooker. Stir well to combine the chicken and sauce into a creamy mixture. Season with salt and pepper to taste.
- Serve the creamy chicken mixture over cooked pasta, rice, or mashed potatoes. Garnish with parsley and optional Parmesan cheese.
Notes
Use room-temperature cream cheese for a smooth, lump-free sauce. Avoid cooking pasta in the slow cooker — serve the creamy chicken mixture over freshly cooked noodles, rice, or mashed potatoes. Add Parmesan or red pepper flakes for a customizable flavor boost.